Peanut Butter and Jelly Cups

Calories: 309 Proteins: 12 Carbs: 29 Fats: 18 Serves: 1



1/4 c BBF PBfit®

1 Tbsp + 1 tsp BBF Virgin Coconut Oil

1-2 Tbsp jam


1. Add 2 cupcake holders to a muffin tray.

2. Melt coconut oil in the microwave for about 15-20 seconds.

3. Add PBfit to melted coconut oil and mix, until well combined.

4. Add about 3 teaspoons of the mixture to each holder.

5. Place in freezer for about 5-10 minutes, until bottom layer has settled.

6. Next, scoop about ½ tablespoon chia jam or jelly in the middle. Then divide rest of the PBfit + coconut oil mixture on top.

7. Allow to set in freezer for about 15 minutes.